mediterranean food

Nonna’s Stuffed Aubergines
Nonna’s Stuffed Aubergines

Nonna’s Stuffed Aubergines excerpted from Sicily: Recipes from an Italian island by Enza Genovese and Sandra Mahut. Photography by Sandra Mahut.

Sicily: Recipes from an Italian island by Enza Genovese and Sandra MahutEssential Recipes from a Mediterranean Island

A beautiful collection of delicious Sicilian recipes, complete with stunning photography of the island itself

Discover the flavours of Sicily through this irresistible collection of recipes, each accompanied by specially commissioned photography that captures the island’s sun-soaked charm.

From the bustling streets of Palermo to the colourful markets of Cefalù, Sicily is a feast for the senses. In these pages, Sicilian cook Enza Genovese invites you to travel across her homeland through food—from the first golden bite of an arancino to the sweet crunch of a canola.

You’ll find time-honoured classics alongside new favourites, each recipe crafted to bring the warmth and generosity of Sicilian cooking into your own kitchen.

Chapters include

Antipasti
Arancini, Nonna’s eggplant parmigiana, Sicilian focaccia

Pasta
Casarecce alla Norma, spaghetti with ricotta and pistachios, sardine bucatini

Risotto and Couscous
Artichoke and pea risotto, Trapanese couscous, lobster risotto (more…)

Flourless Almond & Orange Cake
Flourless Almond & Orange Cake

Flourless Almond & Orange Cake, Rustica: Delicious Recipes for Village-style Mediterranean food by Theo A. Michaels. Photography by Mowie Kay.

Rustica: Delicious Recipes for Village-style Mediterranean food by Theo A. Michaels

The Mediterranean diet has long been famed for the proven lifetime benefits of eating simply prepared, seasonal foods. There are pockets of people in the Mediterranean countries (and further afield) who are living longer than most; these communities are most often found in rural villages where they grow their own produce and keep livestock.

Chef Theo Michaels explores this concept of “eating like a villager” and this new collection of recipes was born from conversations he has had with his family about life in Cyprus 60 years ago when growing produce and keeping a few animals was the norm.

He celebrates a way of eating based on these principles through his delicious yet simple food. It’s a modern, mindful, and relaxed way to eat well with no need to adhere to a prescribed diet—no strict regimes, just sensible portion sizes, no processed foods, and a few treats—simple, frugal and honest. In practice, it means cooking with what is in season, enjoying a good intake of vegetables, fruit, grains and legumes; eating fish and seafood in moderation and reducing meat consumption.

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